Chocolate-Ancho Chili Flourless Cake

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I made cake this week for a going away lunch for someone at work - two in dept gluten sensitive and one observing Passover. Perfect. Everyone loved it. Plan to make it again in two weeks for another party (group with no gluten or dietary restrictions. I added cinnamon to batter and served cake with vanilla ice cream. Made it day ahead as recommended, and let stand at room temperture two hours before serving. Didn't have parchment paper so after cooling ran wide spatula under cake to remove it from pan. Looked great after I sprinkled top with confectionary sugar.

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chili and chocolate. I feel no need to explain myself.

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This was a great recipe. The chili powder wasn't overpowering, it just added a little something different to the flavor of the cake. I would recomend making this cake the day before and letting it get nice and cold, the cake will be dense and fudgy this way. I will definately make this again and again.

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I just made this cake (I'm actually eating it while I type this. I was a little worried about the chili taste in the cake, and used 3 scant tbs of the powder. I could taste it in the batter, but the finished product is quite chocolatey. The texture is smooth and creamy, and there's a slightly tingly, interesting aftertaste on my tongue/throat from the chili powder. It's definitely something I'd make again. I was also worried because when I had the meringue whipping, I put in some of the chocolate and it deflated a bit ( I didn't read the recipe as carefully but the cake still came out fine after I folded in the rest of the chocolate, despite the meringue being deflated.

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Served this last night at a dinner party. It was a big hit. Very different. I used half unsweetened and half semisweet chocolate squares. Also,I could not find ancho chili powder so I substituted 1&1/2 tsp ground red pepper.I think I'd only use a tsp or less next time. I also added a tblsp of cinnamon to the batter.It had a pretty good 'kick' but I served it heated with vanilla ice cream instead of the whipped cream and that cooled it down a bit. Thank goodness my guests were Texans who like hot foods. Everyone agreed this was different and delicious I would make this again.

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i just made this cake for a mother's day celebration and everyone absolutely raved! it is decadent, delicious and super easy to make. i am a novice cook but someone even commissioned me to make them one for their company coming this weekend! i added a teaspoon of vanilla extract to the egg white mixture because i was worried it would have too much of a bite for my guests - it was perfect.

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I made this cake for my husband's birthday and it was a huge hit! Everyone at the party requested the recipe. The cake has a thick, creamy texture (like brownies and rich chocolate flavor. The spice provides just a little kick on the back of the palate. To save time, I used Ghiardelli bittersweet chocolate chips instead of chopped chocolate. I recommend running a knife around the edge slightly before it cools completely though, otherwise the edges will stick to the sides while the center of the cake settles. I will definitely make this again!

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I cut the chocolate in half to 4 ounces because I am doing the low carb/ low calorie thing, and I used Splenda sugar. It came out delicious! I was also skeptical about the chili powder, so I only used 2 tablespoons. It tasted so yummy. I also used low fat butter. If you are looking for ways to reduce fat and carbs, try these tips. I think I may try using kaluah (sp next time.

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I made this recipe for my own birthday and it turned out beautifully. I have basically no experience baking from scratch and this cake turned out so well that my guests thought it came from a bakery.

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I have made this cake several times and have always received rave reviews. It has a rich, dense chocolate flavor with just a hint of the chili spice. It would go well with just about any meal. I served small pieces with cinnamon whipped cream. A real hit with all!